- 1 envelope active dry yeast
- 2 tablespoons sugar
- 2 cups bread flour, plus more for rolling
- 3/4 cup warm water
- 2 teaspoons chopped rosemary
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground pepper
- pizza sauce
- pizza topping of your choice
In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot (the microwave) until billowy and doubled in bulk, about 1 hour.
Meanwhile, preheat the oven to 450°. Place a pizza stone* in the bottom of the oven, and preheat for at least 30 minutes.
Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round or 3 individual size pizzas (about 8 inches- the larger the flatbread the thinner and crispier it will be) then transfer to a lightly floured pizza peel or the back flat side of a sheet pan.
Slide the flatbread onto the hot stone and bake for about 8-10 minutes, until the crust is very lightly golden. Place your sauce and desired pizza toppings on it then transfer the flatbread back into the oven til cheese melts and toppings are warmed through.
A pizza stone will yield the crispiest crust, but an aluminum pizza pan (with holes in it for ventilation) comes in a close second. A regular cookie sheet worked fine but didn't get as crisp and it took a little longer to crisp up.
